Cooking Methods Slow Cooker Slow-Cooker Soups Slow-Cooker Vegetable Soups Slow-Cooker Vegetable Minestrone Soup 4.5 (13) 13 Reviews A winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor. By Laura Walsh Laura Walsh See More Laura Walsh contributed several slow-cooker comfort food recipes to the winter 2019 issue of Diabetic Living. Laura’s recipes have also been published by Clean Eating, Better Nutrition and the Vegetarian Times. EatingWell's Editorial Guidelines Updated on September 28, 2025 Save Rate PRINT Share Close Prep Time: 30 mins Additional Time: 6 hrs Total Time: 6 hrs 30 mins Servings: 8 Yield: 8 servings Nutrition Profile: Diabetes-Friendly Nut-Free Healthy Aging Healthy Immunity Low-Fat Soy-Free High-Fiber Vegetarian Low-Calorie Jump to Nutrition Facts This soup is vegetable-rich, with carrots, celery, onions and zucchini.Whole-wheat pasta provides fiber for maintaining energy levels and gut health.The slow-cooker method means you can set it and forget it. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 8 servings 4 large carrots, peeled and chopped 3 stalks celery, chopped 1 small red onion, chopped 3 cloves garlic, minced 2 cups fresh green beans, trimmed and cut into 2-inch pieces 2 (15 ounce) cans no-sodium-added red kidney beans, rinsed 2 (15 ounce) cans no-sodium-added diced tomatoes, undrained 6 cups no-sodium-added vegetable broth, such as Kitchen Basics 2 tablespoons Italian seasoning 1 teaspoon crushed red pepper ¾ teaspoon salt, divided ½ teaspoon ground pepper 1 large zucchini, chopped 4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup) ½ cup freshly grated Parmesan cheese Directions Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours. Stir in zucchini, pasta, and the remaining 1/2 teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1 1/2 tablespoons Parmesan. Tips Equipment: 6- to 8-qt. slow cooker Originally appeared: Diabetic Living Magazine, Winter 2019 Save Rate Print Nutrition Facts (per serving) 222 Calories 2g Fat 42g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 2 cups soup and 1 1/2 tablespoons cheese Calories 222 % Daily Value * Total Carbohydrate 42g 15% Dietary Fiber 13g 46% Total Sugars 10g Protein 12g 23% Total Fat 2g 3% Saturated Fat 1g 5% Cholesterol 4mg 1% Vitamin A 6724IU 134% Vitamin C 26mg 29% Folate 42mcg 11% Sodium 525mg 23% Calcium 151mg 12% Iron 3mg 14% Magnesium 74mg 18% Potassium 934mg 20% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.